Located on the island of Nantucket, this boutique experience of world class wines and award winning food will forever change you. Over the past 21 years, the Nantucket Wine & Food Festival has become one of the most celebrated wine and food events in the country.
MUST BE 21 OR OLDER TO PURCHASE TICKETS TO ALL NWF EVENTS. VALID ID REQUIRED FOR ENTRY
Culinary Village - Friday, All Access
10:00am - 5:00pm
Nantucket, MA 02584
The All-Access Culinary Tent Pass gives you admission to Bluegrass Brunch and the Culinary Tent on Friday. For a one-time fee, you can come and go as you please all day long! Start your day off right with a Bloody Mary brought to you by Tito’s Vodka or a Mimosa and an incredible variety of breakfast delicacies. Enjoy freshly baked breads and pastries, along with fresh brewed coffee, teas, and juices and artisan samples from local and regional vendors. Guest chefs take the stage with cooking demonstrations featuring their favorite recipes.
Culinary Demonstrations Include:
- Elizabeth Falkner
- Jeremy Sewall of Les Sablons
- Karen Akunowicz of Myers + Chang
- Tyler Kinnett of Harvest
- Brian Mercury of Oak + Rowan and paired with a tasting of Dolce from Napa, CA
- Gabriel Kreuther of Gabriel Kreuther, NYC
Elizabeth Falkner, Chef/Author/Artist,
Falkner is a multiple award winning chef, worked her way up and owned restaurants in San Francisco, California for over twenty years before moving to New York in 2012. She and has been a James Beard Foundation Award nominee (2005) and relentlessly continues to cook for many charity events and Food and Wine Festivals all over the world.
Cooking competitions have been a favorite “sport” for Chef Falkner and she has competed in multiple culinary competitions including Food Network’s “Next Iron Chef, Redemption,” “Iron Chef America” and “Next Iron Chef, Super Chefs,” in which she was a finalist and runner up. She has been a three time competitor on “Food Network Challenge,” as well as a contestant on Bravo’s “Top Chef Masters.” In addition to competing, Falkner also has acted as judge on several episodes on the Top Chef series on Bravo network and on Cooking Channel and Food Network, Canada.
Karen Akunowicz, Executive Chef/Partner, Myers+Chang
Karen Akunowicz is a 2015, 2016 James Beard Nominee for Best Chef Northeast. She competed on Season 13 of Bravo TV’s Top Chef-California. Executive Chef/Partner at Myers+Chang in Boston, MA, she co-authored the Myers+Chang at Home Cookbook (Houghton Mifflin 2017) and was called one of the “ 21 Badass Women Changing the Food Word” by Marie Claire Magazine. A New Jersey native, Karen graduated from UMass Amherst and moved to Boston. Drawn to the heat, pressure and hustle of the kitchen she enrolled at the Cambridge School of Culinary Arts. She worked for Chef Michael Schlow and Christopher Myers at Via Matta in Boston’s Back Bay and helped to open the eclectic Beehive restaurant. She moved to Modena, Italy, found a red bicycle, inspiration and renewed passion for preparing even the simplest of food. She staged at a small osteria and finally became Chef at L’Avion blu Enoteca. On return to the States, Karen worked for Chef Ana Sortun as her Sous Chef at Oleana restaurant in Cambridge. A twist of fate landed her at UTEC Lowell, where she created the Fresh Roots Culinary Program. She is married to her sweetheart LJ, who is an awesome vegetarian.
Matt Drummond, Executive Chef, Loco Taqueria & Oyster Bar
Growing up in Williamstown, Massachusetts, Drummond fell in love with the culinary arts at an early age. He immersed himself in kitchen culture at restaurants ranging from a Greek-Italian pizzeria to a French-style B&B and a classic American bistro. From age 13 to 17, he worked from dishwasher to food prep to busser, line cook and finally Junior Sous Chef before taking his passion for cooking to the hallowed kitchens of Johnson & Wales University.
Not content simply hitting the books, Drummond worked catering and restaurant service at Dunkin’ Donuts Center, Providence. From high-volume to fine dining, he spent two summers in Williamstown, the first American-born chef allowed in the kitchen of German Master Chef Swen Boehm at Yasmin’s Restaurant in The Orchards Hotel. With degrees in Culinary Arts and Food Service Management, Drummond followed his dream of living in Boston. He became Sous Chef and eventually Chef de Cuisine at The Colonnade Hotel. In Summer of 2013, Drummond joined Grafton Group as Executive Chef of Temple Bar, where he gave the menu at the beloved Porter Square institution his own classic-New-England-meets-contemporary-Europe twist. In 2015 Drummond headed to Southie to head the kitchen at Loco Taqueria & Oyster Bar.
Brian Mercury, Executive Pastry Chef, Oak + Rowan
As executive pastry chef for the opening team of Caswell Restaurant Group’s third restaurant Oak + Rowan, Brian Mercury’s pastry program focuses on “seasonal ingredients, locality, and redefining the modern New England table.” His notable contributions include house made ice creams and sorbets in unconventional flavors, as well as an in-house bread and butter program. He was executive pastry chef for Himmel Hospitality’s Harvest, where he garnered local and national recognition including Food & Wine “People’s Choice Best New Pastry Chef, East Region 2013,” Boston Magazine “Boston’s Best Pastry Chef 2014,” and Improper Bostonian “Boston’s Best Desserts 2013.”From Rochester, NY, Brian developed a sweet tooth helping his grandmother make cookies and desserts. His father suggested a culinary education, and he received his Associates in baking and pastry arts from the Culinary Institute of America, along with a Bachelors in food management from Rochester Institute of Technology. Brian arrived in Boston in 2004 and worked for Peter Davis, Executive Chef of The Charles Hotel, with Executive Pastry Chef Dan Angelopolus and Rialto’s Executive Pastry Chef Susan Abbott.
When not concocting new desserts, Brian enjoys spending as much time as possible with his wife Denise, daughter Mia, and son Mason.
Jeremy Sewall, Chef and Partner, Row 34, Island Creek Oyster Bar, Les Sablons
Although born in New York, Jeremy Sewall, has the heart of a New Englander. He began at White Barn Inn, Maine, then worked for Albert Roux in London and Amsterdam, then at L’Espalier, Boston. While Executive Chef of Lark Creek Inn, Larkspur, CA he was nominated Rising Star Chef by the James Beard Foundation. Back in the Northeast he was opening Executive Chef at Great Bay restaurant (now Island Creek Oyster Bar). Lineage opened with wife Lisa was recognized by Bon Appetit, Food & Wine, Boston Magazine, and awarded three-stars by The Boston Globe. After collaborating at Eastern Standard Kitchen & Drinks with owner Garrett Harker they brought Island Creek Oyster Bar to Boston with founder Skip Bennett. The trio later opened Row 34 followed by Row 34 Portsmouth, NH, and a Island Creek Oyster Bar, Burlington, MA. Jeremy opened Les Sablons in 2017. Jeremy’s New England Kitchen: Fresh Takes on Seasonal Recipes with Erin Byers Murray was nominated by James Beard. Jeremy co-authored Oysters: A Celebration in the Raw, with Marion Swaybill. Dedicated to the diversity of New England seafood and passion of the people who bring it to us, for Chef Jeremy Sewall, it’s in his blood.
Tyler Kinnett, Executive Chef, Harvest
Tyler Kinnett currently helms Harvest Restaurant in Cambridge, Massachusetts as Executive Chef. At 19, he moved to Vermont, working part-time at various restaurants while attending the New England Culinary Institute in Montpelier. Upon graduating, Kinnett began his career in Boston under the tutelage of Gordon Hamersley, where he served as garde manger intern at the famed Hamersley’s Bistro. Following, he cooked at Fenway Park for the 2010 in the EMC Club. Next, under Chef Geoff Gardner at Sel de la Terre, Kinnett learned to never stop pursuing greatness through high standards and hard work, as well as how to run a kitchen and restaurant. In spring 2012, he returned to Fenway Park to help run the catering department for the season, where he worked with a number of talented Boston chefs. Kinnett joined the team at Harvest in 2012 as sous chef, where he could showcase his produce driven cooking in a seasonally rotating menu. Kinnett took a short sabbatical to work at Paul Kahan’s Publican (Chicago) and spent time at Thomas Keller’s Michelin-starred Per Se. Kinnett was appointed Executive Chef at Harvest in 2015, taking the reins of the New England culinary institution as it celebrated its 40th anniversary.
Gabriel Kreuther, Chef/Owner, Gabriel Kreuther
During the first decade of his career, Gabriel created culinary delights at Michelin-starred kitchens throughout Germany, France and Switzerland. Gabriel began at La Caravelle and Restaurant Jean-Georges before becoming Executive Chef of Atelier in the Ritz-Carlton and The Modern. Kreuther was one of Food & Wine’s Best New Chefs and received a James Beard Foundation award for “Best Chef: New York City.” In 2015, Gabriel opened the eponymous restaurant, Gabriel Kreuther, where he combines his classic French training and Alsatian heritage with his love of New York City. Gabriel Kreuther received The AAA 5 Diamond Award, Best New Restaurant of the Year by New York’s Village Voice, 3 Stars from the NY Times and one Michelin Star and was recently named one of the top 10 restaurants in the United States by The Daily Meal and one of “The 9 best new restaurants in The World, 2016” by Robb Report. In 2016, Kreuther teamed up with Gabriel Kreuther pastry chef Marc Aumont to open Kreuther Handcrafted Chocolate next door. Kreuther serves on the Bocuse d’Or Culinary International Council coaching the U.S. team towards their 2015 silver medal, and mentored the 2017 U.S. team during their gold medal world championship win.
Matthew Weingarten, Chef and Culinary Director, Dig Inn
A self-proclaimed lover of the natural world, Matthew Weingarten’s infatuation with food is all-encompassing. An affinity developed in college—with wild bread starters and old-world botanicals—has developed into an intrinsic set of sustainable culinary practices. Matt combines a background in fine dining—at restaurants like Savoy—with large scale experience at Sodexo to bring a new level of culinary excellence to the quick service space.
As National Board Chair for Chefs Collaborative, Author of Preserving Wild Foods, and a member of The Institute of Culinary Education’s national curriculum advisory board, Matthew’s work centralizes on making sustainable practices second-nature for next generation cooks. He also enjoys a good pickle, and eating with his hands.